Probiotic Enterprise: Commercial-Scale Yogurt Production and Flavor Innovation

Technical training covering the pasteurization, fermentation, quality control, and scalable production of various yogurt types (e.g., set, stirred, Greek). Emphasis is placed on flavor development, packaging, and shelf-life extension. Impact: It helps small businesses scale their operations to meet the growing consumer demand for healthy, probiotic foods, transforming milk production into a more profitable, processed food business with a higher value-add.